The New century cook book

Take one-third of mixture and add to it one cup stoned raisins, one cup currants, some citron, one tablespoon molasses and spices to taste. Bake in three layers and put together with frosting. Mrs. W. H. Thayer. Ribbon Cake. Two cups of sugar, one-half cup of butter, three-fourths of a cup of milk, three eggs, two cups flour, two heaping teaspoons baking powder. Take out enough for two layers. To the remainder add one tablespoon of molasses, spice to taste, currants and raisins. Put together with boiled icing. Mrs. Briggs. Sunshine Cake. Ten eggs, using only five of the yolks, twelve ounces granulated sugar, six ounces flour, four teaspoonfuls of orange juice, grated rind of half an orange, one teaspoonful of cream of tartar; sift the flour, weigh it and add the cream of tartar; beat the five yolks, add to them the rind and juice of the orange. Beat the whites of the ten eggs to a stiff froth, cut the sugar into them gradually, then cut the yolks into this gradually, add the flour, cutting it in gradually also. Bake in round tins, with tube in center, in moderate oven, fifty minutes. The pan should not be greased and cake allowed to stand in it half an hour before removing it. Clara C. Lewis, North Tokoma, D. C. Sunshine Cake. One and one-half cups of sugar (powdered sugar), one cup of flour, one even teaspoonful of cream of tartar, one teaspoonful of flavoring, eleven eggs, the yolks of six eggs and all of the whites. Beat the whites to a stiff froth, add the sugar slowly, then the yolks beaten hard, then the flavoring, last the flour, with the cream of tartar sifted into it. Bake forty minutes in a slow oven. Mrs. James Angus. Angel Food. Whites of eleven eggs, one cup of sifted flour, one and onehalf cups granulated sugar, one teaspoon cream of tartar, one teaspoon extract (vanilla or lemon), tiny pinch of salt. Directions. — First, have a pan with slides at the side (for this cake only); do not grease; have it perfectly clean and ready. Second, light the gas and turn on strong to have the oven hot. New Century Cook Book. Third, sift flour, sugar and cream of tartar six times, altogether. Fourth, Take whites of eggs and pinch of salt in a bowl and whip until very light, but not stiff; add the extract, then very gently the flour, sugar and cream of tartar; do not stop stirring until it is all in the pan; place in the oven and turn down the gas until there is the least bit burning; do not open oven for twenty minutes, then increase the gas just a little every ten minutes; test with broom straw in forty minutes; if the oven is slow, sixty minutes will be required, as very slow baking is necessary; when done, invert the pan until cool, then loosen slides and with a thin knife loosen cake from bottom and sides and turn on plate. With due care this will be a delicious cake. Mrs. John Black. Angel Food. The whites of eleven eggs beaten stiff, one and one-half tumblers of granulated sugar sieved four times, one tumbler of flour sieved four times, with one and one-half teaspoons cream of tartar added; add sugar, stirring all the time, lastly flour; do not quit stirring until ready to bake; put in pan that has never been baked in; no grease; bake forty minutes in a moderate oven; turn upside down to cool, and do not remove until cold. E. A. Stearns. Angel Food Cake.